This is a very nice soup we enjoyed yesterday. It remains a cold spring so far, so a nice warm soup at lunchtime really “hits the spot”.

Spinach, Bean And Spicy Tofu Soup


  • 8 ounces prepared spicy tofu pieces
  • 2 cloves garlic minced
  • pinch red pepper flakes
  • 4 cups vegetable bouillon
  • 1 can (15 ounces) cannelloni beans, drained and rinsed
  • 1 teaspoon oregano
  • 1-2 bay leaves
  • 1 bunch spinach, washed and chopped (about 3 cups)
  • 1 small piece soy cheese, grated
  • salt and pepper to taste
  • lemon juice to taste

Spinach, Bean And Spicy Tofu Soup

  1. Prepare the vegetable broth in a large soup pot.
  2. Add the minced garlic and red pepper flakes.
  3. Drain and rinse the beans and add to the broth.
  4. Add the bay leaves and oregano.
  5. Allow the broth to lightly simmer to warm the beans.
  6. Wash and chop the spinach. Add the chopped spinach to the soup.
  7. Grate the soy cheese, add most to the soup.
  8. Add the prepared tofu pieces to the soup.
  9. Remove the bay leaves.
  10. Give a  splash of lemon juice, salt and pepper to taste.
  11. Serve hot with a few gratings of soy cheese on top.